Experiment time again at the Baking Steel Test Kitchen! This time we’re making a play on Dr. Suess’ Green Eggs and Ham,with our Green Dough, Eggs and Ham pizza. Our green dough is derived from one of the healthiest foods on the planet, spinach.

This spinach pizza dough is not only colorful, it's packed with nutrients. We used our same 72 hour fermentation formula, but we added the juice from about 5 oz. of fresh spinach. I think this spinach dough would make Popeye proud....

Last week we were feeling playful and decided to pour a bottle of Sprite into our pizza dough. A little science experiment, so to speak. We substituted sprite for the water, one for one. We were curious what would happen by adding all that sugar and carbonation into the pizza dough. The final answer? Not a heck, of a lot.

It's always a good strategy to frequent your local pizzerias and find out which ones sell their dough. Case in point, Dirty Water Dough Company not only offers pizza by the slice, they also sell their dough.

No doubt you've heard of Chef Chris Bianco. His pizzas are: one of the best on the planet; definitely worth a jaunt to Arizona; and should be on everyone's bucket list. So, when his book, Bianco, was released I raced to get my hands on a copy.

The Baking Steel Test Kitchen is a pretty great place to work! I love what I do and never get tired of "heading to the office." But, everyone needs a break now and then-a chance to see the world, recharge the batteries and find culinary inspiration.

Who doesn't love a good patty melt? Even vegetarian's will throw one back if no one's looking! To be honest, I think patty melts pass regular burgers on my list. There just that good! Think Smashburgers,

Fish and Chips are a staple up here in New England. You really can't go wrong when ordering it around here because you just know it's local and going to be fresh. It's also not the healthiest thing for you. Fried fish, potatoes and a mayonnaise based condiment to boot. To take a little bit of the fat away, we've breaded the fish in a potato based crust and then cooked quickly in little amounts of oil (not deep fry) as we did with the potatoes. You still get that great crunchy fish and chips to go with it. Fresh lemon and tartar sauce and you are all set for a summer night's dream dinner.